First...I'm assuming that 6x or 10x is the number of times the sugar has been sifted...is that correct?

So...based on that (if I'm correct)...can I substitute 10x for 6x in a recipe for Brite White buttercream icing?

I called my local cake decorating store and they said that they have sugar that been sifted 10x, but don't have (maybe never heard of) the 6x.

I am making the Topsy Turvy cake (Wilton) today for my daughter's b-day party tomorrow.

Thanks!!

It makes no difference ~ several say the 6X isn't as good as the 10x, but I have used both and cannot tell the difference at all. You'll be fine!

The last bakery I worked in we only used 6x because it was so much cheaper through our distributor. I couldn't really tell a difference in the way recipes turned out and I'm picky. But at home I use 10x because you don't really have to sift it as much...the 6x was always a lot more lumpy.

Amber

I feel dumb for asking, but I'm a little confused...I thought 10x just meant powdered sugar. I never knew why it was refered to as that. Where do you buy 10x or 6x...does it say on the package?

Pretty much anything you get at the store is 10x- the other grades are generally only available to foodservice, like bakeries and restaurants. The number refers to the fineness of the grind and not to how many times it's been sifted.

Amber

edited to add: don't feel dumb for asking! That's how you learn new things

Thank you SweetAmber!!

Sam's carries 6X powdered sugar.

it refers to the grind..there is several "X's" out there including a 12X

6X is industry standard

but for Royal icing the finer the grind the better the results